Monday, November 9, 2009

Cinnamon Pumpkin Buns


3 cups milk
6 T butter
6 T sugar

1 tsp sugar
2 tsp yeast
1/2 cup lukewarm water

2 eggs
9 cups white flour, more or less


3/4 cup melted butter
1 & 1/4 cups sugar
3 T cinnamon

For rolls: Scald milk. Turn off heat, add butter and 6 T sugar. Let cool somewhat.

In a small bowl, dissolve 1 tsp sugar in lukewarm water, then sprinkle yeast over top. Cover. Let sit till foamy.

Combine water/yeast mixture with milk mixture. Add 2 eggs. Add 4 or 5 cups white flour (you can use whole wheat but the texture gets a little heavy) and beat well for 10 minutes. Then let sit for 10 minutes. Then add enough flour to make the dough soft but not sticky (4 more cups, more or less).

Knead on a well-floured surface for 8-10 minutes. Keep in mind that this dough will remain quite soft. Pop it into a greased bowl, cover with a cloth, and put it somewhere warm for an hour or so, until it has significantly increased in size.

To fill: Punch down, divide in half. Roll one half into a largish rectangle. Brush with some of the melted butter, then mix the cinnamon and the sugar and sprinkle almost half over top. Roll up gently, like a jelly roll, then slice into 2 inch slices. Line a baking tin with a sheet of parchment paper, since these can stick, then drizzle some of the butter on the bottom. Place the slices and cover, then place again in a warm, undisturbed area until they have risen and are doubled in size. If you have some leftover cinnamon sugar now's the time to sprinkle some more over top.

Bake 350ºF for about 1/2 hour.

Pumpkin Addition:

I had baked an entire pumpkin, then put the flesh into the food processor until smooth, so I took a couple of cups of this and spread it over the rolled out rectangle, then sprinkled the cinnamon sugar over top. It's a bit goopy, but easily done if you have a steady hand.